June 13, 2020 - 10:48am
Why is the crust tearing at the edges of the score?
This is my 4th attempt at Tartine Method sourdough. This loaf is 85% Hydration; 90% KA AP, 10% Spelt. I baked in a preheated (500F) Dutch oven at 450F covered for 25 minutes, then another 20 minutes with the lid off. With my other loaves, this hasn’t been an issue. It tore at 3 out of 4 of the corners of the square. Did I score this improperly (i.e. not deep enough, not large enough)? I would appreciate some feedback, as I am very new to sourdough baking.
I believed my loaf was underproofed, based on the crumb. Can anyone confirm? Thanks!